Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of agricultural and food chemistry
Abstract
The ability of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test to determine
malondialdehyde (MDA) in various food matrices was evaluated. MDA was extracted from the foods; the extract reacted with
thiobarbituric acid (TBA); and the formed TBA−MDA adduct was measured spectrophotometricaly at 532 nm. In parallel, the
TBA−MDA adduct was analyzed with high-performance liquid chromatography (HPLC) coupled with fluorescence detection.
Oils and unprocessed and uncooked meat and fish products did not exhibit any significant difference in the amount of MDA
measured by the two methods, indicating that the major substance reacting with TBA and forming an adduct that absorbs at 532
nm was MDA. However, in products such as dry nuts, pork sausages, cooked fish, and gouda cheese, an overestimation of MDA
was observed, indicating that TBARS test was unsuitable for accurate determination of MDA. Furthermore, the results in the
present work suggest that the overestimation of MDA by the TBARS test as it was applied is related to the interference of other
than secondary lipid oxidation products.
Description
Keywords
Lipid oxidation, Malondialdehyde, Thiobarbituric acid reactive substances
Citation
Papastergiadis, A., Mubiru, E., Van Langenhove, H., & De Meulenaer, B. (2012). Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. Journal of agricultural and food chemistry, 60(38), 9589-9594. dx.doi.org/10.1021/jf302451c